Stuffed Aubergine with Lamb and Pine Nuts

dinner · ⏱ 110 min · 4 portions · 24.0 g carbs / portion · allergens: milk, tree nuts

v4 · rb0e705f985 20260727Z1751 1½ tsp cumin 1½ tbsp sweet paprika 1 tbsp cinnamon 340 g onion 3 tsp caster sugar salt to taste black pepper to taste 🔥 preheat the oven to 220°C 🔥 ⏱ 20 min roast the aubergine halves skin-side down until golden brown ⏳ cool the roasted aubergines slightly 🍳 ⏱ 8 min heat the remaining olive oil and cook the onion with half the spice mix 🍳 ⏱ 8 min cook the lamb with the pine nuts, parsley, tomato purée, sugar, salt, and some black pepper until cooked 🌀 mix water, lemon juice, tamarind, remaining sugar, cinnamon sticks, and 1/2 tsp salt into the remaining spice mix 🔥 reduce oven temperature to 195°C and pour the sauce mixture into the bottom of the roasting tin 🍽 spoon the lamb mixture on top of each aubergine 🔥 ⏱ 1 h cover with foil, roast 30 minutes, basting twice and adding water if the sauce dries out 🍳 serve the stuffed aubergine warm, not hot, or at room temperature Stuffed Aubergine 🎉 1.2 kg aubergine 6 tbsp olive oil 500 g minced lamb 50 g pine nut 20 g flat-leaf parsley 2 tsp tomato purée 150 ml water 1½ tbsp lemon juice 1 tsp tamarind paste 4 pieces cinnamon stick aubergine, olive oil half · ¾ tsp cumin half · ¾ tbsp sweet paprika half · ½ tbsp cinnamon onion minced lamb, pine nut, flat-leaf parsley, tomato purée 1/2 sugar · 1½ tsp caster sugar salt pepper to taste black pepper half · ¾ tsp half · ¾ tbsp half · ½ tbsp water, lemon juice, tamarind paste, cinnamon stick 1/2 sugar · 1½ tsp
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